Blackberry Mousse Cake

Try this delicious cake recipe:

(*) Sprinform 26 cm ø Mix flour, sugar and salt in a baking bowl. Add the butter in flakes. Quickly grate everything between your fingers until crumbly. Then add the water. Mix the ingredients together to form a dough. Wrap in plastic wrap and let rest for thirty minutes.

Lightly grease and flour the bottom of the springform pan. Roll out the dough directly on the bottom of the pan. Prick regularly with a fork. Meanwhile, bake the pastry base in the oven heated to 200 °C on the lowest rack for fifteen minutes. Cool.

Bring the blackberries to the boil with the sugar and the water. Make three min. Puree, pass through a sieve and return to the roasting pan. Heat again. Remove from heat.

Soak the gelatin in cold water until it collapses. Squeeze well and let it melt in the hot fruit puree. Perfume with the kirsch. Refrigerate.

As soon as the blackberry mixture starts to slightly ooze along the edge, whip the cream until stiff and stir it in.

Form the short pastry base on a cake plate. Place the cake springform rim around it and close it. Pour the blackberry cream on the cake base. Meanwhile, set in the refrigerator for about four hours.

Loosen the edge of the cake with a kitchen knife and remove the cake springform rim. Garnish with the stiffly whipped cream and the berries.

Tip: The cake can also be decorated with raspberries or blackberries.

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